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OLIVE OIL 101

Caper and anchovy tapenade with cashew cream

Dinner party perfection. Wow your guests with these crisp, delicious, savoury tarts from Eve Seeman, Head Chef at Apricity, a Michelin Green Star restaurant in the heart of Mayfair with an ethos of conscious cooking and joyful dining. Here's the method: Serves 4 First make your tart cases. Carefully open the filo pastry and lay it flat. Gently brush the whole surface with melted butter and lay another filo sheet on top of it, pressing down to stick them without any air bubbles. Cut th...

Leftover turkey mac and cheese with blue cheese pangrattato

Christmas comfort and the leftovers of champions. If you can't stand the sight of another roast potato—this is the dish for you. A new way to use any left over Christmas meat this mac & cheese makes a welcome change to a traditional Christmas menu. For a veggie twist, or more 5-a-day, you can also add sprouts or broccoli to the bake. This recipe is from Eve Seeman, Head Chef at Apricity, a Michelin Green Star restaurant in the heart of Mayfair with an ethos of conscious cooking and jo...

Roast squash, hazelnut cream and crispy sage

Squash, sage and hazelnut: A deliciously classic flavour combination. This is such a lovely way to serve squash. Squash, sage and hazelnut are nothing new but a classic combination for a reason. What makes this dish a little different is the hazelnut cream and chopped dates which add an extra creaminess and surprise sweet bites that pair so well with the sweetness from the squash and hazelnut. Finished with a good drizzle of Small Batch Tuscan EVOO, which works beautifully with the richness ...

Brussels sprouts with butterbean aioli

More than just a bowl of sprouts. Pan-fried Brussels sprouts on a bed of butterbean aioli, topped with pangrattato and a fresh herb salad. This recipe from Kali (@kalicooking, founder of Palm Greens) is rich, decadent and worthy of being a standalone meal. There are a few steps, but it’s worth it! Most can be prepared in advance just leaving the sprouts to cook when you’re ready to serve. If you do want to simplify, the dish is adaptable, you can leave out the butterbean aioli and it will...

Feta & honey parcels

Presents from the Med. "These are a taste of home for me"—says Elleni, aka The Green Greek and creator of this recipe. Crispy, sweet and salty they are ridiculously moorish. If you are making them for a party, make sure you make extra because they will be devoured within minutes! Here's the method: Serves 4 Cut 1 block of feta into 6 cubes. Cut your filo sheets in half, so you will have 6 sheets. Brush one sheet at a time with olive oil and then wrap your feta cube. Cook in an air fry...

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How to taste extra virgin olive oil: A sommelier's guide to extra

What exactly does "extra" taste like? How do you know if what you've bought is the real deal? Here's a guide for what to look out for when trying an olive oil. So, let's pop open a new bottle, and let's explore.

Mango sorbet with olive oil

Prepare to be blown away by this flavour pairing. Sweet, fragrant mango with rich, grassy extra virgin olive oil—a dessert you won't stop thinking about. Time to get your hands on some seasonal mangos! Ok, but what is the craze all about? Well, the Alphonso variety is available only for a very short period of time each year and it has got a superior texture and flavour—you can literally taste the sun. Though not local, it is one of our favourite ultra-seasonal fruits and such a big treat. Th...

Pouring a spoon of extra virgin olive oil

5 reasons to start your day with a spoonful of EVOO

The start of the New Year is for many of us the time to reflect, set our resolutions, and create new habits. Some will meditate, some will start learning a new skill and others… will start taking a spoonful of olive oil in the morning! This oil “trend” started to emerge quite recently with celebs swearing by it. Some, like Kourtney Kardashian, shoot a spoonful of it every other day, while others, like Sophia Loren, take it to the next level by bathing in it. Beyonce consumes it so liberally...